Wasabi deviled eggs with salmon roe

Ingredients

• 8 large eggs
• 1/2 Cup Mayonnaise
• 1/4 Cup Creme fraiche or use mayonnaise
• 1 1/2 teaspoons wasabi paste
• 2 teaspoons unseasoned rice-wine vinegar
• 2 large scallions
• Coarse salt
• Salmon roe for garnish

You may like

Deviled eggs, 4 ways

Preparation

• Prepare an ice-water bath. Place eggs in a medium saucepan.
• Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.
• Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth.
• Stir in mayonnaise, creme fraiche, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites.

Report a mistake in the recipe text